This Pumpkin Chocolate Chip Bread is a cozy treat perfect for fall! It’s moist, fluffy, and packed with delicious chocolate chips that melt in your mouth.
Every bite is like a hug in a slice. I love enjoying it with a warm cup of tea while the leaves change color outside. It’s that simple and that good!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree or make it from scratch by roasting and blending fresh pumpkin. Both work great, but make sure it’s pure pumpkin and not pumpkin pie filling which has added sugars and seasonings.
Vegetable Oil vs. Butter: I often use melted butter for a richer flavor, but vegetable oil keeps the bread moist. If you prefer a healthier option, try using coconut oil or applesauce for a lower-fat substitute.
Spices: If you’re missing some spices, don’t worry! You can use pumpkin pie spice instead—about 2 teaspoons should do. It covers all the flavors nicely!
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to mix in milk chocolate or dark chocolate. For a healthier twist, try using dark chocolate chips or even yogurt-covered chips for a fun twist.
How Do I Ensure My Bread is Moist and Fluffy?
Getting the right texture is key. Here’s how to keep your Pumpkin Chocolate Chip Bread perfectly moist:
- Don’t overmix the batter! Gently combine the wet and dry ingredients until just mixed. It’s okay if there are a few lumps.
- Watch your baking time! Every oven is different, so start checking at around 60 minutes. A toothpick should come out clean or with a few crumbs.
- Let it cool in the pan before transferring to a rack. This will help maintain moisture as it finishes cooking through.
With these tips and tweaks, your Pumpkin Chocolate Chip Bread will turn out delicious every time! Enjoy each slice this fall!
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Extras:
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This Pumpkin Chocolate Chip Bread has a prep time of about 15 minutes. You’ll spend around 60 to 70 minutes baking, followed by a cooling time of 15 minutes in the pan. In total, prepare for about 1 hour and 45 minutes before you get to slice and enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, you need to preheat your oven to 350°F (175°C). While that’s warming up, grease a 9×5 inch loaf pan. For an easier release after baking, you can also line it with parchment paper.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, salt, and all your wonderful spices—cinnamon, nutmeg, cloves, and ginger. This ensures your spices are well-distributed throughout the bread.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, vegetable oil (or melted butter), sugar, eggs, and vanilla extract. Mix until everything is smooth and blended nicely together. It should be creamy and inviting!
4. Blend Dry and Wet Ingredients:
Gradually add the dry mixture into the wet mixture. Stir gently until just combined. It’s okay if the batter is a bit lumpy; overmixing can make the bread tough. We want it tender and fluffy!
5. Add Chocolate Chips:
Now it’s time for the chocolate chips! Fold them into your batter, making sure they’re evenly dispersed. Don’t forget to reserve a small handful to sprinkle on top for a fabulous finish!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, then smooth the top with a spatula. Sprinkle your reserved chocolate chips over the surface for that lovely finishing touch.
7. Bake the Bread:
Place your loaf pan in the oven and bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs.
8. Cool the Bread:
Once baked, let the bread cool in the pan on a wire rack for about 15 minutes. After that, carefully remove it from the pan and allow it to cool completely before slicing.
9. Serve and Enjoy:
Finally, slice your delicious Pumpkin Chocolate Chip Bread, serve it warm, and enjoy the inviting flavors of fall! Perfect with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it first by cutting it in half, removing the seeds, and baking it at 400°F (200°C) for about 45 minutes. Once it’s tender, scoop out the flesh, mash it, and measure it out for your recipe. This homemade puree will add a lovely freshness!
How Can I Make This Recipe Gluten-Free?
You can swap the all-purpose flour for a gluten-free all-purpose baking blend. Make sure it includes xanthan gum, which helps mimic the texture of traditional flour. Sometimes, less baking powder may be needed, so check your blend’s package for specific advice!
What’s the Best Way to Store Leftover Pumpkin Chocolate Chip Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Thaw overnight in the fridge before serving, or enjoy it straight from the freezer for a chilled treat!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts or pecans make a great addition. You can also add dried cranberries or even white chocolate chips for a fun twist. Just don’t add too much extra, as it could affect the baking time and texture!
